Kid Muffins Recipe - Allrecipes.com
Kid Muffins Recipe
  • READY IN 43 mins

Kid Muffins

Recipe by  

"I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn't find it, so I tweaked five or six different recipes and came up with this one!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    18 mins
  • READY IN

    43 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil.
  2. Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins.
  3. Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2012

WOW! What a great muffin recipe! Very moist and tasty. The only change I made was using dark chocolate covered raisins and not soaking them in water. We will definitely have this again. Thanks.

 
Most Helpful Critical Review
Mar 12, 2013

These muffins were fairly gross. They came out soggy and didn't rise as much as would be expected. I would not recommend making them and my whole family loves muffins!

 

17 Ratings

Jan 01, 2013

Great muffins...really moist and tasty! I made them as mini muffins for my 16 month old and he ate 3 of them as soon as they came out of the oven and it wasn't even meal time :) I only made a few small changes: I used healthy oil instead of butter, I chopped up apricots(without soaking) instead of using raisins, I used 2 tablespoons of flax, and finally I only used 1/4 cup of brown sugar and they were plenty sweet! Thank you for such a great recipe. Next time I think i'll add some pecans and blueberries.

 
May 14, 2013

Instead of soaking the raisins in plain hot water, I soaked them in hot unsweetened chai. I did not have coconut oil, I used all butter. I also used regular flour as I did not have bread flour. I increased the vanilla to a full teaspoon. Before baking, I sprinkled each muffin mound with cinnamon-sugar. My muffins were done baking at 20 minutes. Delicious! The whole family loved them. We didn't even make it to breakfast tomorrow--came home from work tonight and they were half gone.

 
Jan 31, 2013

This recipe is amazing! My husband, 9 year old, 7 year old and 1 year old scarfed them down! I only made a few minor changes - doubled the vanilla, added a 1/2 tsp of vanilla and used molasses instead of brown sugar because we are cutting back on refined sugar. Otherwise followed it to a T. The first batch went so fast, I am doubling it when I make it again this week so I can freeze some. (A great base recipe too...you could shred zuchinni in it instead of carrots etc.)

 
Nov 29, 2012

Super yummy. I changed up the recipe a little bit. I used craisins instead of raisins, and peach mango apple sauce because that was all I had in the refrigerator, and just used one cup of regular all purpose flour instead of bread and wheat flour. Literally fell out of the pan when I tipped it, which was great. I would make these again. I might doctor it up even more by adding more craisins, or carrots, or blueberries. Really anything. This is just a great recipe for a really moist muffin.

 
Nov 22, 2012

These are good... SOOOOOOO GOOD! My 20-month-old loved them, as did the rest of us. They are extremely moist, and almost have a spongy consistency to them (in a good way) ;) I accidentally grated almost double the amount of carrots I needed, so I just threw them in anyway, and it worked out fine! They also came out of the pan very easily... came out in one perfect piece and did not break or get stuck as I often have trouble with (I used mini muffin pans.) I can see these will be a staple around our house from now on, perhaps I will make a few batches at a time and then throw them in the freezer and take a few out when we will be on the road and the kids need a healthy snack. Thanks so much for this recipe!! :D

 
May 22, 2013

This is a great recipe. It can be "changed up" in many different ways without affecting the overall end product in a negative way. Combine all the wet ingredients together first. Sift all the dry ingredients together and add to the wet ingredients last. But here is the *REAL* secret to the best muffins. Gently fold in the dry ingredients to the wet ones until just barely incorporated. You may still see some dry areas or lumps but that is perfectly okay. Gently spoon the mixture into the cups. DO NOT "press" the mixture into the cups. DO NOT bang the muffin tin on the counter to reduce air pockets (like you would a cake) either. Treat them gently and bake as per the directions. If you follow these tips you will have nicely raised, fluffy, moist muffins. If you don't... well... you can always use them for hockey pucks!

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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